Ingredients:

  • 4 cups (approx. 1 lb / 450g) Rotisserie chicken, shredded or cubed
  • 8 oz (225g) Penne or Rotini pasta, cooked 2 minutes less than package directions
  • 24 oz (680g) Marinara sauce
  • 1 tsp (1g) Dried oregano
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Red pepper flakes
  • 2 cups (225g) Shredded mozzarella cheese
  • 1/2 cup (50g) Freshly grated Parmesan cheese, divided
  • 1 cup (60g) Panko breadcrumbs
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 350°F (180°C). While the oven warms, bring a large pot of salted water to a boil. Drop your 8 oz of pasta and cook it for exactly 2 minutes less than the box suggests. We want it firm, almost crunchy in the center, because it will finish hydrating inside the marinara bath.
  2. In your large mixing bowl, combine the shredded rotisserie chicken, the undercooked pasta, and the 24 oz of marinara sauce. Add in your 1 tsp oregano, minced garlic, and red pepper flakes. Toss this gently until every crevice of the pasta is filled with sauce. Transfer this mixture into your 9x13 dish, leveling it out with a spatula.
  3. Evenly distribute the 2 cups of mozzarella over the top. Now, in a small separate bowl, mix your 1 cup panko, 2 tablespoons olive oil, and 1/4 cup of the Parmesan. This oil coating is the secret to getting that shatter crisp finish without the breadcrumbs burning or staying floury. Sprinkle this mixture over the cheese layer.
  4. Slide the dish into the center rack. Bake for 25 minutes until the cheese is bubbling and the panko is a deep, golden mahogany. You’ll hear a gentle sizzle when you pull it out. This is the sound of success. Let it rest for 5 minutes before topping with fresh parsley. This rest period allows the sauce to thicken and set, much like the technique used in my [How to Make recipe](https://kitchen20.com/recipes/fried-chicken-parmesan-deliciously-crispy/).